Title: EASY CARAMEL APPLE PIE
Categories: Desserts, Pies
Yield: 8 servings

1 pk Caramel candies
1/3 c Flour
3 c Chopped Jonathan or Rome
Apples
2/3 c Caramel ice cream topping
2 ts Lemon juice
1 (9 inch) Pet Ritz pie crust
1/2 c Pecan pieces

Combine 10 caramel candies, each cut into 4 pieces,
and flour. Add chopped Jonathan or Rome apples,
caramel ice cream topping, and lemon juice. Mix well.
Pour mixture into a frozen, regular 9″ Pet Ritz pie
crust and sprinkle with pecan pieces. Bake at 375øF
on a preheated baking sheet for 40-45 minutes. Store
at room temperature.

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Title: Gravy for Egg Omelettes
Categories: Cheese/eggs, Oriental, Gravies, Wok
Yield: 4 servings

1 c Meat stock
Salt
2 tb Corn starch, dissolved in
1/4 c Water
Soya sauce
MSG (opt)

Heat meat stock in a small pot. Add salt, soya sauce until desired
flavor and color is achieved. (Usually medium brown color is
favored). Mix up the corn starch thoroughly in 1/4 cup water, add to
the meat stock, stir vigorously and cook until stock is thickened.
Serve over egg foo yung or chicken velvet.

MMMMM

Title: All Purpose Seasoning
Categories: Diabetic, Herb/spice, Herb/spice
Yield: 1 see below

2 tb Minced dehydrated onion; 1 ts Spearmint;
2 tb Seasame seeds; 1 ts Spearmint;
2 tb Parsley flakes; 1 ts Bay leaf powder;
2 ts Oregano; 1/2 ts Dill seed;
2 ts Garlic powder; 1/2 ts Thyme;
1 ts Celery seed; 1/2 ts Coriander;
1 ts Marjoram; 1/2 ts Dry mustard;
1 ts Dried basil; 1/2 ts Rosemary;

In a blender, blend dehydrated onion into finer pieces. Add remaining
herbs. Blend to mix well, but do not make into a powder. To keep
herbs fresh, store in shaker top bottle with tight fitting lid.

Can be used on all cooking, and at the table too to be used instead of
salt. This is also bottled as commerical product called “Instead of
Salt” All Purpose Herb Seasoning, if you want to save time.

Yield: 1 3/4 oz or 9 3/4 tablespoon or 29 1/2 teaspoon.

Source: Heathier Eating Guide Goodbook by George Mateljan

MMMMM

Title: Bean Sprouts Cucumbers
Categories: Diabetic, Salads, Vegetables
Yield: 2 servings

2 c Bean sprouts; 1 tb Low-sodium soy sauce;
1 c Cucumber; 1 tb Water;
1 tb Apple cider vinegar; 1 tb Toasted sesame oil;
1 tb Sesame oil; ds Chili powder;

Blanch bean sprouts in boiling water 1 minute, drain and let cool.
Peel cucumber, cut in half, seed and slice thinly. Mix with sprouts.
In a small bowl, mix vinegar, seasame oil, soy sauce and water. Toss
with sprouts. Granish with seasame seeds and a dash of chili powder.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 67; CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 155mg; FAT: 5g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Spicy Pork and Black Bean Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Black Beans
1 1/2 pounds Boneless lean pork — cubed
5 each Garlic Cloves — minced
1 tablespoon Paprika
2 teaspoons Cumin — ground
1 can Tomatoes — chopped 28 oz
2 tablespoons Red Wine Vinegar
1/3 cup Parsley or Coriander — chop
Black Pepper — freshly ground
2 tablespoons Olive Oil
2 each Onions, large — chopped
4 teaspoons Chili Powder — (or more)
2 teaspoons Oregano — dried
1/2 teaspoon Chili Pepper Flakes
2 cups Chicken Stock
3 each Green Peppers — diced
Salt

In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
Cover and remove from heat.
Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a
boil, reduce heat and let simmer for about 1 1/2 hours or until beans are
tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat
and brown meat cubes on all sides. Remove from pan and set aside. Add onions
and garlic to pan; cook on medium heat until tender about 5 minutes. Add chili
powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1
minute. Return meat to pan along with tomatoes, including juice, stock and
vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until
meat is tender. Add beans and peppers; season with salt and pepper. Cover and
cook 15 minutes more or until peppers are tender. Add chopped parsley or
chopped coriander.

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Title: Amish-Style Chicken and Corn Soup
Categories: Diabetic, Poultry, Vegetables, Crockpot
Yield: 8 servings

1/2 Stewing hen or fowl;
2 qt Chicken stock or broth
1/4 c Onion; coarsely chopped
1/2 c Carrots; coarsely chopped
1/2 c Celery; coarsely chopped;
1 ts Saffron threads; (optional)
3/4 c Corn kernels; (fresh/frozen)
1/2 c Celery; finely chopped
1 tb Parsley; fresh chopped
1 c Egg noddles; cooked

Combine stewing hen with chicken stock, coarsely chopped onions,
carrots, celery, and saffron threads. Bring the stock to a simmer.
Simmer for about 1 hour, skimming the surface as necessary.Remove and
reserve the stewing hen until cool enough to handle; then pick the
meat from the bones. Cut into neat little pieces. Strain the saffron
broth through a fine sieve. (Note: The soup can be made through this
step in advance. Simply refrigerate broth and diced chicken meat for
2 to 3 days, or freeze the broth and the chicken meat in separate
convenient sized containers. Be sure to label and date them. To use,
defrost, remove congealed fat, return the broth full boil, and add
the diced meat. Continue with recipe.) Add the corn, celery, parsley,
and cooked noodles to the broth. Return the soup to a simmer and
serve immediately.

Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE
EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;

Source: Diabetes Forecast Dec 1993

My favorite is equal parts of mustard and honey with grated onion and
curry powder added — sorry I don’t have exact proportions.

WALDORF SALAD (RICE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Chopped walnuts
1/4 c Raisins
4 md Apples, cored, cubed
2 Stalks celery, chopped
1 (8-oz ) container low fat
-lemon yogurt

This slimmed-down apple lovers’ favorite uses a
dressing of creamy low-fat lemon yogurt to replace fat
and calorie rich mayonnaise.

In large bowl, combine all ingredients; mix well.
Cover; refrigerate until serving time. 9 (1/2-cup)
servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

– – – – – – – – – – – – – – – – – –

CREAM OF PECAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1/2 c Onion, diced
1 tb Flour
2 c Broth (OR
2 c Water AND
1 Vegetable bouillon cube)
1/2 ts Soy sauce
1/2 ts Vegetable seasoning
1 Dash nutmeg
1 c Pecans, ground fine
1/2 c Celery leaves
1 1/2 c Cream or half half
4 Sprigs mint

Melt butter; add onion and saute 5 minutes. Stir in
flour and broth. Add seasonings, pecans, and celery
leaves; simmer 10 minutes. Stir in cream and simmer 5
minutes longer. Serve with mint.

– – – – – – – – – – – – – – – – – –

Title: POPCORN SNOWMEN
Categories: Snacks, Holiday, Popcorn
Yield: 6 servings

4 tb Unsalted butter
4 c Mini marshmallows
9 c Popped popcorn
1/2 c Confectioners’ sugar
1 tb Milk
Gumdrops, cinnamon candies;
-fruit leather, jelly beans,
-licorice, pretzels,
-for garnish.

In a large saucepan, melt the butter over low heat. Add the
marshmallows and cook, stirring often, until melted and syrupy, about
5 minutes. Place the popped popcorn in a large lightly greased
shallow pan. Pour the syrup over the popcorn, tossing to coat evenly.
While still warm, form 6 balls about 5″ in diameter from the coated
popcorn for the bottom sections, giving the balls flat bases so the
snowmen will stand. Form 6 balls about 3-1/2″ in diameter for the
middle sections. Then form 6 balls about 2″ in diameter for the top
sections. Stir in the confectioners’ sugar and milk together until
smooth. Use the icing to stack three popcorn balls of decreasing
sizes into a snowman, then attach candies to decorate. (Gumdrops for
hats, fruit leather for scarves, etc.)

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